I’m usually the one frantically looking through bakery boxes, hoping I remembered to remove the price tag. But last Saturday changed that. I was invited to a close friend’s birthday brunch, and for once, I wanted to bring something homemade. Not a showy layer cake. I wanted something cozy, a little nostalgic, and completely foolproof.
Just a golden, custardy pie with crispy edges and a soft coconut center that made the house smell like sugar and sunlight. That memory rushed back, and before I knew it, I measuring flour and cracking eggs in my own kitchen barefoot, in pajamas, with an actual deadline.
I came out of the oven golden brown and shimmering with caramelized coconut the whole apartment smelled like warm vanilla and birthday morning. I wrapped it in parchment and tied it with a little twine. But when I handed it over, still warm, my friend held it like a treasure.
Short Description
This crustless coconut pie is a simple, custard-style dessert filled with sweet shredded coconut, soft on the inside with golden crispy edges easy to make and perfect for gifting or gatherings.
Key Ingredients
- 1 cup shredded coconut (sweetened or unsweetened)
- ½ cup granulated sugar
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
Tools Needed
- Mixing bowl
- Whisk
- Measuring cups and spoons
- 9-inch pie dish
- Rubber spatula
- Oven mitts
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or nonstick spray to prevent sticking and promote golden edges.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the shredded coconut, sugar, flour, baking powder, and salt. This helps distribute the flour evenly and prevents clumping.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the eggs until slightly frothy. Add in the milk and vanilla extract, whisking until fully combined.
Step 4: Combine Wet and Dry
Gradually pour the wet ingredients into the dry mixture, stirring gently with a spatula or whisk. Mix just until smooth and coconut is evenly distributed—don’t overmix.
Step 5: Pour and Bake
Pour the batter into the greased pie dish and gently smooth the top with a spatula. Bake for 35–40 minutes, or until the edges are golden brown and the center is set. A toothpick inserted into the center should come out clean.
Step 6: Cool and Serve
Let the pie cool in the dish for at least 20 minutes before slicing. It can be served warm, at room temperature, or chilled depending on your preference.
Why You’ll Love This Recipe
No crust required:Â less work, fewer dishes
Perfect for gifting:Â travels well and feels homemade
Simple ingredients:Â pantry staples, no fancy tools needed
Customizable:Â easy to adapt with flavor twists
Naturally golden edges:Â toasty and crispy without extra effort
Delightfully textured : soft, custardy center with crisp top
Mistakes to Avoid & Solutions
1. Overmixing the batter
Solution: Stir gently just until combined overmixing can make the texture rubbery.
2. Using cold eggs or milk
Solution: Bring eggs and milk to room temperature for a smoother mix and even baking.
3. Underbaking the center
Solution: Check doneness with a toothpick it should come out mostly clean, not wet.
4. Burning the edges
Solution: Tent with foil if browning too fast. Every oven bakes differently, so check around 30 minutes.
5. Removing too soon from the dish
Solution: Let it cool at least 20 minutes before slicing so it sets properly and holds its shape.
Serving and Pairing Suggestions
– Serve warm with a scoop of vanilla bean ice cream or a dollop of whipped cream
– Dust with powdered sugar for a simple finish
– Great as a brunch dessert, afternoon tea treat, or late-night snack
– Pair with light coffee, coconut milk iced lattes, or herbal tea
– Present it as a gift wrapped in parchment with a handwritten note
Storage and Reheating Tips
Refrigerate: Store in an airtight container for up to 4 days
Freeze: Wrap slices individually in plastic wrap and freeze for up to 2 months
Reheat: Microwave slices for 10–15 seconds for a warm treat, or reheat in a 300°F oven for 5–8 minutes to restore crisp edges
Avoid sogginess: Let it fully cool before wrapping or storing to prevent moisture buildup
FAQs
1. Can I use non-dairy milk?
Yes, almond milk, oat milk, or coconut milk all work, though coconut milk enhances the flavor best.
2. Can I use gluten-free flour?
Absolutely. Use a 1:1 gluten-free baking blend. The texture may be slightly softer but still delicious.
3. What’s the best coconut to use?
Both sweetened and unsweetened shredded coconut work. Sweetened gives a more dessert-like taste; unsweetened is great for a lighter option.
4. Can I make it ahead?
Yes! Bake the night before and store covered at room temp. It tastes even better the next day.
5. Can I add toppings?
Definitely—try sliced almonds, a drizzle of chocolate, or toasted coconut flakes for extra texture and flair.
Tips & Tricks
– Toast your coconut lightly before mixing for deeper flavor and extra crunch
– Use a glass pie dish to monitor browning as it bakes
– Add a tiny pinch of nutmeg or lemon zest for brightness
– For a richer flavor, replace half the milk with canned coconut milk
– Let it cool fully before gifting it slices clean and holds better
Recipe Variations
1. Lemon-Coconut Crustless Pie
Add 1 tbsp fresh lemon zest and 1 tbsp lemon juice to the wet mixture
Bake as directed result is bright, tangy, and tropical
2. Almond Joy Inspired
Mix in ¼ cup mini chocolate chips and top with slivered almonds before baking
Adds richness and crunch, with nostalgic candy-bar vibes
3. Pumpkin Coconut Pie
Reduce milk to ¾ cup, and add ¼ cup pumpkin purée + ½ tsp cinnamon
A seasonal twist with warm spice and creaminess
4. Berry Coconut Bake
Gently fold ½ cup fresh blueberries or raspberries into the batter
Adds bursts of juicy fruit with the coconut base
Final Thoughts
Making this crustless coconut pie reminded me that sometimes, the simplest things are the most memorable. It didn’t take fancy ingredients or flawless technique just a bit of time, a good whisk, and the joy of giving something homemade. Watching my friend slice into it with a smile made the entire morning worthwhile.
This pie has now found its way into my regular rotation not just for brunch gifts, but also for quiet mornings with coffee or cozy nights with tea. It’s comforting, versatile, and endlessly adaptable. Best of all, it proves that you don’t need a crust to have something complete. Just heart, good ingredients, and the courage to bake something for someone else.
Step 1: Preheat oven to 350°F (175°C) and grease a 9-inch pie dish.
Crustless Coconut Pie Recipe
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Ingredients
Instructions
Step 2: Whisk together coconut, sugar, flour, baking powder, and salt.
Step 3: In another bowl, beat eggs, then mix in milk and vanilla.
Step 4: Combine wet and dry ingredients, stirring gently until smooth.
Step 5: Pour into pie dish, smooth the top, and bake for 35–40 minutes until golden and set.
Step 6: Cool for 20 minutes before slicing. Serve warm, room temp, or chilled.
